Description
Delight your holiday guests with these elegant Beef Tenderloin Crostini topped with a rich Parmesan Wine Cream Sauce. This recipe features tender, perfectly roasted beef tenderloin served on toasted baguette slices spread with whipped goat cheese and a touch of honey, finished with a luscious wine cream sauce infused with garlic and fresh herbs for a festive and flavorful appetizer.
Ingredients
Scale
Beef Tenderloin and Crostini
- 1 (2 pound) beef tenderloin, trimmed and tied
- 2 tablespoons black peppercorns, crushed
- Sea salt, to taste
- 1 stick (8 tablespoons) salted butter
- 8 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 fresh sage leaves
- 1 baguette, sliced and toasted
- 6 ounces goat cheese
- 1-2 tablespoons honey
Wine Cream Sauce
- 1/2 cup dry white wine
- 2 tablespoons salted butter
- 2 cups heavy cream or whole milk
- 1/2 cup grated parmesan cheese
Instructions
- Bring Beef to Room Temperature and Preheat Oven: Allow the beef tenderloin to come to room temperature for at least 1 hour to ensure even cooking. Meanwhile, preheat your oven to 500 degrees F (260 degrees C) for roasting.
- Season and Roast the Beef: In a cast iron skillet, season the beef tenderloin generously with crushed black peppercorns and sea salt. Arrange butter slices on top, then surround the beef with the smashed garlic cloves, rosemary, thyme, and sage. Place the skillet in the preheated oven and roast the beef for 20 minutes for medium-rare doneness (internal temperature of 120° to 125° F). Remove the beef, cover loosely with foil, and let it rest for 10 minutes before slicing.
- Prepare the Wine Cream Sauce: Using the same skillet, place it over high heat on the stovetop. Add dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Simmer the wine for 3 to 5 minutes to reduce it slightly. Add the butter and cook for an additional 2 minutes, then slowly pour in the heavy cream. Bring the sauce to a boil, reduce heat to low, and let it simmer for about 5 minutes until the sauce thickens slightly.
- Add Roasted Garlic and Parmesan: Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the simmering sauce along with the grated Parmesan cheese. Remove the skillet from heat and season the sauce with salt and pepper to taste.
- Whip Goat Cheese Spread: In a bowl or food processor, whip together the goat cheese, honey, and a pinch of salt until smooth and creamy to create a sweet and tangy spread.
- Assemble the Crostini: Slice the rested beef tenderloin thinly. Spread each toasted baguette slice with the whipped goat cheese mixture, then top with a slice of the tender beef. Drizzle the warm Parmesan wine cream sauce over each crostini and garnish with fresh herbs if desired. Serve immediately.
Notes
- The whipped goat cheese spread can be prepared up to 3 days ahead and stored in the refrigerator. Bring it to room temperature before serving for best texture and flavor.
- Use a meat thermometer to ensure the beef reaches your preferred doneness level—20 minutes at 500°F typically yields medium-rare.
- For a slightly lighter sauce, substitute whole milk for heavy cream, but be aware it will be less rich and creamy.
- Leftover beef and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crostini
- Calories: 190
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 45 mg
